Description
A vibrant and flavorful rice dish made with basmati rice, chickpeas, turmeric, and spices, finished with toasted pine nuts and parsley.
Ingredients
Scale
- 1½ cups basmati rice, rinsed and soaked
- 1 can (400g) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1½ teaspoons ground turmeric
- 1 teaspoon seven spice (baharat)
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- Salt and black pepper to taste
- 2¾ cups vegetable or chicken broth
- ¼ cup pine nuts, toasted
- Fresh flat-leaf parsley, chopped
- Lemon wedges, for serving
Instructions
- Toast the nuts by melting the butter in a small pan over medium heat, then add the pine nuts and stir until golden brown.
- Sauté the onion in a heavy pot with olive oil and butter, cooking until deeply golden.
- Add the garlic and spices, stirring until fragrant.
- Incorporate the chickpeas and mix well.
- Add the soaked rice, broth, salt, and pepper, stirring gently.
- Cook over medium-high heat until boiling, then reduce heat and cover. Cook for 15 minutes, then let rest for 5 minutes.
- Fluff the rice and serve topped with toasted pine nuts and parsley, with lemon wedges on the side.
Notes
For a more elevated version, fry thinly sliced onions until crispy and top the dish for added texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg